Roasted Red Pepper Vinaigrette

1 teaspoon Crown Prince Natural Anchovy Paste
1 cup chopped roasted red bell peppers
8 fresh basil leaves
1/4 cup packed fresh parsley leaves
1 clove garlic
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and black pepper to taste

Combine all ingredients in a food processor and pulse until smooth. Transfer to a covered container and refrigerate until ready to use. Yields 1 1/4 cup. Serves 5.

Per Serving:  59 Calories (50 Calories from Fat),  6g Fat,  1g Protein,  2g Carbohydrate, 0mg Cholesterol,  46mg Sodium

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